بررسی خصوصیات فیزیکوشیمیایی، فعالیت آنتی اکسیدانی و حسی سه نوع ماست پروبیوتیک کم چرب فراسودمند

نویسندگان
انیس سادات جعفری 1
مهسا تبری 2
مژگان امتیازجو 3
1 دانش آموخته کارشناسی ارشد صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات ، تهران، ایران
2 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد لاهیجان، لاهیجان، ایران
3 دانشکده علوم و فنون دریایی، دانشگاه آزاد اسلامی واحدتهران شمال ، تهران، ایران
10.52547/fsct.18.116.117
چکیده
زمینه و هدف: ماست یکی از محبوبترین فرآورده های لبنی است که در سراسر دنیا به طور وسیعی مصرف می شود که بـا توجـه بـه بـالا بودن ارزش تغذیه ای و اهمیت اقتصادی مورد توجه فراوانی قرارگرفته است. از این رو در این تحقیق سعی شد با در نظر گرفتن شاخص های کیفی مختلف، در زمینه بهبود خصوصیات تغذیه ای ماست وتولید محصولی با کیفیت مطلوب و یکنواخت، از طریق افزودن اسانس در کنترل اسیدیته، جلوگیری و پوشاندن ترشی در طول زمان همچنین خواص آنتی اکسیدانی دست یابیم.

روش ها: در این مطالعه پس از تهیه و آماده سازی ماست های پروبیوتیک حاوی اسانس زعفران، آویشن و زیره سیاه در چهار سطح (0، 5/0، 1 و 2 )، ویژگی های فیزیکوشیمیایی (pH، اسیدیته، رنگ، آب اندازی و ویسکوزیته) و خصوصیات حسی در قالب کاملا تصادفی در سه تکرار در طی 21 روز مورد بررسی قرار گرفت.

یافته ها: نتایج ارزیابی های حاصل از این پژوهش نشان دهنده تاثیر معنی دار متغییرهای مستقل و همچنین تاثیر سینرژیستی آن­ها در سطح 5/0 درصد بر ویژگی­های ماست گردید. در بررسی پارامترهای رنگی مشاهده گردید که میزان روشنایی با افزایش غلظت اسانس کاهش یافت به طوری که نمونه شاهد شاخص L* بالاتری را دارا بود همچنین شاخص a* و b* با افزایش غلظت اسانس افزایش یافت. افزایش شاخص b* به دلیل حضو رنگدانه های کاروتنوئید در اسانس زعفران بیشتر بود. تغییرات pH تیمارهای ماست کاملا متاثر از رشد میکروبی در تیمارها بود به گونه ای که به شکل معناداری باعث کاهش و در مقابل افزایش اسیدیته در بازه ی زمانی 21 روزه شد (05/0 ≥ p).

نتیجه گیری: غنی سازی ماست پروبیوتیک فرموله شده با اسانس می­تواند گزینه مناسب در بهبود خواص عملکردی محصول نهایی و بالا بردن خواص آنتی اکسیدانی آن باشد.
کلیدواژه‌ها
ماست پروبیوتیک کم چرب
اسانس
خاصیت آنتی اکسیدانی
فراسودمند

موضوعات

عنوان مقاله English

Evaluation of physicochemical properties, antioxidant and sensory activity of three types of functional low-fat probiotic yogurt

نویسندگان English

anis jafari 1
Mahsa Tabari 2
mojgan emtiyazjoo 3
1 MSc Grajuate
2 Accademic member
3 Accademic member
چکیده English

Background and Aim: Yogurt is one of the most popular dairy products that is widely consumed around the world, which has received much attention due to its high nutritional value and economic importance. Therefore, in this study, by considering different indicators, in order to improve the nutritional properties of yogurt and produce products with desirable and uniform quality, by adding essential oils to control acidity, prevent and cover the acidity over time and also achieving antioxidant properties.

Methods: In this study, after preparing probiotic yogurts containing saffron, thyme and black cumin essential oils at four levels (0, 0/5, 1 and 2), physicochemical properties (PH, acidity, color, hydration and viscosity) and sensory properties were studied in a completely randomized manner in three replications over 21 days.

Results: The results of the evaluations of this study showed a significant effect of independent variables and also their synergistic effect at the level of 0.5% on the properties of yogurt. In the study of color parameters, it was observed that the brightness decreased with increasing the concentration of essential oil so that the control sample had a higher L* index, also a* and *b index increased with increasing essential oil concentration. The increase in b* index was more due to the presence of carotenoid pigments in saffron essential oil. The pH changes of yogurt treatments were completely affected by microbial growth in the treatments, which significantly reduced and increased the acidity over a period of 21 days (P ≤ 0.05).

Conclusion: Enrichment of probiotic yogurt formulated with essential oil can be a good option in improving the functional properties of the final product and enhancing its antioxidant properties.

کلیدواژه‌ها English

low-fat probiotic yogurt
Essential oil
Antioxidant properties
Functional
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